Harvest

Color

Winemaker

Country

Region

Terroir

Grapes

Vinification Method

Classic fermentation method with destemming and pre fermentative skin contact followed of the application of dry yeasts. Fermentation up to 30º C in the first 2/3, and lowering down to 20º C during the last 1/3. During the whole fermentative process, pumping over 2 times per day, using each time half of the volume contained in the vat. After the alcoholic fermentation, the cap is plunged for 30 days, and during that period, extraction of the gentle tannins is conducted, along with the malolactic fermentation and the natural stabilization of the wine.

Ageing

Ageing in bottle a minimum of 3 months after bottling.

Tasting Notes

Rich, full-bodied, fruity but smooth, tasty, with an aftertaste intense and elegant. João Paulo Martins; Vinhos de Portugal 2016; " Almost exclusive sale to Norway (where is the best selling red wine) and producer store. Very well in color and aroma, here with some well placed floral. Very polished in the mouth, soft, with an acidity that is here to give a good freshness to the wine. It works well and there is no wonder that success, the wine has everything to please and be versatile at the table."

How to Serve

Wine for all occasions, great complement of meat, fish in the oven, spicy food, Portuguese, Mediterranean, Italian gastronomies and cheeses. We recommend to serve at the temperature of 16-18ºC.